Ukha
A clear Russian fish soup whose name is genuinely older than its fish, worth correcting a common assumption: 'ukha' dates to the 11th century as a general word for broth, originally made with meat or chicken and spiced with saffron and cloves, and only became specifically a fish soup toward the end of the 16th and into the 17th century. Its roots are tied to the Cossack steppe riders of the Don region, and like other Slavic fisherman's soups, it was traditionally made at the end of the day from whatever fish were left of the catch, commonly perch, pike, and salmon together. Real ukha stays deliberately clear and light rather than creamy or thickened, letting the fish's own flavor lead rather than masking it in a heavy broth.
⚠ Contains: Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1kg mixed fish (salmon, pike, or perch), cleaned and cut into pieces
- 1 onion, halved
- 2 carrots, sliced
- 3 potatoes, cubed
- 2 bay leaves
- Black peppercorns
- Dill, chopped, to finish
- Vodka, a splash (optional, traditional)
Steps
- Simmer the onion, carrot, bay leaves, and peppercorns in water for 15 minutes to build a light vegetable stock.
- Add the potatoes and simmer until nearly tender.
- Add the fish and simmer gently just until cooked through, keeping the broth clear rather than boiling hard.
- Stir in a splash of vodka if using, a traditional touch said to clarify the broth.
- Finish with fresh dill and serve hot.